Celebrate the season with this delicious and festive coffee syrup. There are only a few ingredients, one being Gingerbread Butter.
Think Cookie Butter, but even better!
Put a tablespoon or two of this syrup in your coffee along with some Half and half and you will have the most delightful, sweet, and festive hot mug of goodness you have ever tasted. I know you are dying to have the Gingerbread Butter recipe so here it is!
1 1/8 cups gingerbread cookie crumbs (5 oz of gingerbread cookies, pulsed into fine crumbs in the food processor) *Use gluten-free cookies if necessary
2 TBS brown sugar
1/4 tsp cinnamon
1/2 tsp vanilla
2 1/2 TBS melted coconut oil
2 TBS water
1. In your food processor, add cookie crumbs, brown sugar, cinnamon, vanilla, 1 1/2 TBS melted coconut oil, and 1 TBS water. Pulse until well combined.
2. Add the remaining tablespoon coconut oil and pulse again. Your mixture should end up being a thick gooey consistency much like peanut butter. Add in the remaining tablespoon of water in small increments until you reach the desired consistency. You may not need the full 2 TBS of water so it is best to be cautious adding it so your butter does not turn into Gingerbread soup. 😉
3. Place the finished product in the refrigerator to store. Because of the coconut oil in this recipe, it will harden in the refrigerator. You may want to bring to room temperature before you use it as a spread for toast, crackers, or apples.